Fwd: the cheese is dead!!!!

[Guest guest]

Hre's a good post from the Artisan Cheesemaker's list:

--- pugsleapfarm wrote:

> To: Artisan_Cheesemakers

>

> Date: Thu, 15 Dec 2005 21:47:36 -0000

> Subject: [Artisan Cheesemakers] the cheese is

> dead!!!!

>

> Here is the transcript of an interview of Clotaire

> Rapaille I saw on

> PBS. Its funny, its sad and almost true. Enjoy (you

> can find more on

> www.PBS.org

> " For example, if I know that in America the cheese

> is dead, which

> means is pasteurized, which means legally dead and

> scientifically

> dead, and we don't want any cheese that is alive,

> then I have to put

> that up front. I have to say this cheese is safe, is

> pasteurized, is

> wrapped up in plastic. I know that plastic is a body

> bag. You can

> put it in the fridge. I know the fridge is the

> morgue; that's where

> you put the dead bodies. And so once you know that,

> this is the way

> you market cheese in America.

> I started working with a French company in America,

> and they were

> trying to sell French cheese to the Americans. And

> they didn't

> understand, because in France the cheese is alive,

> which means that

> you can buy it young, mature or old, and that's why

> you have to read

> the age of the cheese when you go to buy the cheese.

> So you smell,

> you touch, you poke. If you need cheese for today,

> you want to buy a

> mature cheese. If you want cheese for next week, you

> buy a young

> cheese. And when you buy young cheese for next week,

> you go home,

> [but] you never put the cheese in the refrigerator,

> because you

> don't put your cat in the refrigerator. It's the

> same; it's alive.

> We are very afraid of getting sick with cheese. By

> the way, more

> French people die eating cheese than Americans die.

> But the priority

> is different; the logic of emotion is different. The

> French like the

> taste before safety. Americans want safety before

> the taste "

>

> Regards,

> Pascal

>

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